Take three pork chops rubbed with fresh garlic and liberally peppered. Chop up one medium onion and begin sautéing in a couple tablespoons of olive oil. Add the pork chops and brown on both sides before pouring about a third to a half a cup cider over them. Allow the cider to come to a boil,cover and reduce heat. Simmer the chops for twenty-five minutes while turning frequently. This allows just time enough to cook the rice I serve on the side at the same time. Remove the pork chops from the pan. Turn up the heat and add two teaspoons of corn starch that have been dissolved in a third of a cup of water while stirring continuously until desired thickness is reached. Serve cider gravy over chops and rice. ~ JR